28 July 2008

For those of you who frequent my blog you know that I never miss the Taste & Create event which gets bigger and bigger each and every time. It is the brainchild of Nicole (aka Myamii) over at For the Love of Food . I love to visit her site for all the delicious recipes and tidbits of very helpful information. She even has an on-line store with wonderful kitchen gadgets and gourmet foods. If you haven't had the chance to visit this very busy woman please take the time...you will be glad you did.

The premise of the Taste & Create event is simple... we are paired with another blogger... we choose a recipe from their extensive posts...we prepare the dish and then... blog about it. I love this event because I am able to showcase someone else's blog, a favourite dish or just rave about a blogging friend. The blogosphere is filled with delicious recipes that are piling up waiting for me to try. It's time to get some of them out from the blogosphere and into my kitchen!!!! Taste & Create allows me to to do just that each and every month!!! What could be better!

I decided upon this pasta dish by Rachel Ray. My decision came about only after finding a combination of arugula and mustard greens at the local farmers market yesterday. This recipe was in keeping with what we have on hand at this time of year. I should have remembered to pierce the skins of the grape tomatoes because I heard many popping sounds coming from within the depths of the oven.

This pasta dish was simple to prepare with a depth and smoothness of flavour that only roasted tomatoes and garlic can provide. The arugula and mustard greens gave it a little added nip.

********************************Preheat the oven to 450 degrees. Place the grape tomatoes on a cookie sheet with the garlic. Coat the tomatoes and cracked garlic with 3 to 4 tablespoons extra-virgin olive oil and season with lots of salt and pepper. Roast 20 minutes.

After you put the tomatoes and garlic in the oven, place a pot of water on the stove and bring to a boil for the pasta. Salt water, add pasta and cook to just-shy of al dente, maybe 9-10 minutes. It needs to have a real bite left to it because it will sit in the sauce for 2 minutes later on and continue to cook. Heads up: you will need 2 ladles of starchy cooking water just before draining, about 1 -1/2 cups.

After 20 minutes, remove the roasted garlic from the skins and mash into a paste with the side of your knife. Transfer the garlic paste to the bottom of a pasta bowl. Using a fork, mix the garlic into 2 ladles of starchy pasta cooking water, about 1 -1/2 cups. Add the tomatoes to the bowl and mash them with a potato masher until a sauce forms and tomatoes are well combined with garlic broth. Add penne, grated cheese, arugula and basil and toss a minute or 2 to allow the pasta to soak up flavors.

Val, I'm in the middle of writing about arugula and pasta, which is very yummy, and have been procrastinating something fierce. You've just inspired me to get back to work and finish it - thank you SO MUCH!

Try this recipe with Al Dente Pasta. I used the Whole Wheat Fettuccine but it would be great with the Garlic Parsley, as well. Amazing! And, the pasta cooks in just 3 minutes so the kitchen doesn't heat up.

Oooh Val, I love this pasta dish! I definetely should visit Taste and Create and get in that list! It looks so yummy :D And I'm sure the oven's tomatoes make a difference ;-). I bet you can get indestructible when eating your dish too!!!!!!!!

I'm so glad you loved this recipe. I really did too. I remember watching the Rachael Ray episode while on a chilly trip to Chicago last winter and fantasizing about what it would taste like with summer tomatoes! I'll have to make it again.

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.